Jesse’s culinary career started at George Brown College in Toronto where he completed his Culinary Arts Program in 2006. Upon Jesse’s Graduation, he was hired at one of Canada’s treasured landmarks; the Fairmont Chateau Lake Louise, embedded in the Canadian Rocky Mountains. The resort catered to lavish weddings and events which allowed Jesse to not only grow as a chef but opened a doorway for new opportunities. 

Jesse then transferred to the Fairmont Royal York in Toronto where he worked for ten years. He had the distinct pleasure of cooking for the G20 summit and Queen Elizabeth II. Jesse was also the personal chef to the Aga Khan when he stayed at the Royal York.

Following his position at the Fairmont, he accepted a Sr. Sous Chef position at a new resort in Innisfil, Ontario. In its infancy he was able to hone his skills and expertise as a kitchen manager, responsible for creating menus for multiple restaurants on the property. 

Now, as the executive chef at Gustavs Chophouse and Bar, Jesse continues to contribute to the restaurant’s growth and success. His journey is a remarkable example of culinary dedication and achievement.